Dinner

Stuffed Harvest Zucchini is for Dinner.

Stuffed Harvest Zucchini takes 30 minutes to prepare.

Stuffed Harvest Zucchini takes 60 minutes to cook.

Stuffed Harvest Zucchini makes 8 servings.

The ingredients for Stuffed Harvest Zucchini are:

1 Huge Harvest Zucchini - pulp removed to form shells.

Pulp from Zucchini chopped and seasoned

2 lbs. ground bison (or any ground meat)

1 pkg. Daiya Dairy Free Cheese

1/2 Cup Almond Meal

1 medium chopped onion, or 1/4 cup minced dried onion

Basil, Oregano, Sage, Garlic

Light Grey Celtic Sea Salt to taste.

If you crave a little extra spice, you can sprinkle in a few dried, minced jalape?os.

Here is how you make Stuffed Harvest Zucchini:

This is one of my favorite Paleo recipes. It is gluten free, dairy free, grain free, and low carb, but full of flavor and healthy as a garden harvest. Here are the instructions:1. One Extra Large Harvest Zucchini ( cut in half lengthwise and pulp scooped out to make 2 hollow shells or "boats") ***These cannot usually be found in stores but are the overgrown squash that are leftover in your summer garden.***2. Set Zucchini Pulp aside.3. Place Zucchini shells in a shallow pan and place in oven @ 450 to roast for about 30-45 minutes or until soft. If the zucchini starts to burn before it is soft, reduce heat to 300 and leave until it is soft.4. While shells are roasting, dice up the pulp into small minced pieces, being careful to preserve any juices.5. Mix 2 lbs of ground meat (I use bison, but beef, chicken, turkey, ostrich or even pork will work) with basil, oregano, sage, garlic, or any other Italian seasonings you have on hand. Salt to taste.6. Brown ground meat in extra large skillet.7. Season the zucchini pulp with salt and similar herbs and mix it in with the ground meat. Cook this whole mixture until done through and most of the juices have evaporated. Make sure that you don't cook dry - it needs to be a little bit moist, but not watery.8. Add almond meal and mix well, heating through.9. Add 1.5 cups of Daiya dairy free mozzarella style cheese. Real cheese can be substituted, but the nutritional information here is for the dairy free cheese.10. When shells are soft, remove them from the oven and drain any extra water that might have been released into the pan. Scoop the meat/pulp mixture into the shells and top with another half cup of the Dayia cheese.11. Bake @ 350 until warmed through and cheese is melty and browned - 15 minutes.12. If the stuffed zucchini is warmed through but the cheesy topping is not brown, turn on the broiler and toast it for 3-5 minutes. Be careful not to burn it.12. Remove from oven and let rest for about 10 minutes.Serve with a large salad and Julian Bakery Almond Paleo Bread, buttered with garlic butter. Yum! Serving Size:?8 Servings

The nutritional information for Stuffed Harvest Zucchini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 338.3

• Total Fat: 20.9 g
• Cholesterol: 94.1 mg
• Sodium: 87.6 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 3.2 g
• Protein: 30.3 g

The dietary needs meet for Stuffed Harvest Zucchini is Low Carb